Located at 160 West Main Street, this ultra-premium restaurant is positioned as an upscale dining destination. It seats 72 guests and offers a Chef's Table exclusive- an Omakase experience for up to 20 people. Both the a la carte and Omakase menus feature globally inspired Japanese cuisine.

In the holiday spirit, a portion of the opening event proceeds will be donated to Hurricane Sandy victims. A direct donation will be made to the New York Mayor's Fund, earmarked for the New York Food Truck Association, whichprovides immediate meals to some of the hardest hit areas.

At the kitchen's helm is Chef Katsuhiko Hanamure (Katsu), who was personally trained and mentored by famed chef Nobuyuki Matsuhisa (Nobu). Most recently, Katsu was executive chef of Matsuhisa Athens, Matsuhisa Mykonos, and Nobu at Badrutt's Palace Hotel in St. Moritz.

"Los Gatos is a first-class location for the signature dining experience that Katsu will provide," says Derek Schuette, General Manager. "Whether ordering Omakase or a la carte, the food is an enlightening balance of beauty and taste, featuring unique, fresh, quality ingredients, juxtaposing traditional Japanese flavors with brilliant, modern cuisine."

The Omakase menu entrusts Chef Katsu to create dishes specifically for diners such as spotted prawn with caviar, oyster wrapped in phyllo, yellow tail sashimi with jalapeno, or a uni champagne shooter.

Top-shelf and rare, hard-to-find spirits include Glenmorangie Pride Scotch, Yamakazi Whiskey, Diaka, and Flying Pegasus Sake, of which only 300 bottles are produced annually, with Katsu securing six bottles.

For the late night crowd, Katsu's urbane ambience gets injected with New York style late night dining, unlike anything in the Bay Area scene, replete with an impressive modern digital art display, and a professional sound system.

ABOUT KATSU LOS GATOS

Katsu Los Gatos, owned by B&G Group LLC, is a San Francisco Bay AreaJapanese restaurant. A la carte and Omakase style menus include some of the world's most expensive brands. Chef Katsuhiko Hanamure (Katsu) leads the culinary staff.

Video experiences should be unique and exciting! But that doesn’t mean you need to patch all the pieces yourself.
Users demand rich and engaging experiences and new ways to connect with you. But creating robust video applications at scale can be complicated, time-consuming and e...

All clouds are not equal. To succeed in a DevOps context, organizations should plan to develop/deploy apps across a choice of on-premise and public clouds simultaneously depending on the business needs. This is where the concept of the Lean Cloud comes in - resting on the idea th...

"Once customers get a year into their IoT deployments, they start to realize that they may have been shortsighted in the ways they built out their deployment and the key thing I see a lot of people looking at is - how can I take equipment data, pull it back in an IoT solution and...

What happens when the different parts of a vehicle become smarter than the vehicle itself? As we move toward the era of smart everything, hundreds of entities in a vehicle that communicate with each other, the vehicle and external systems create a need for identity orchestration ...

An IoT product’s log files speak volumes about what’s happening with your products in the field, pinpointing current and potential issues, and enabling you to predict failures and save millions of dollars in inventory. But until recently, no one knew how to listen.
In his sessi...